Onion Ragi Rava Dosa

Ragi / Finger millet is one of the most nutritious cereal.  Ragi is rich in protien and amino acids and also gets easily digested. It is one such rare cereal that doesn’t need to be polished and therefore can be consumed in its purest form with all its goodness intact.

Onion ragi rava dosa is an filling and healthy breakfast.I have already posted Rava dosa in my blog. I used maida in that recipe.I just wanted to replace maida with some other flour and just got an idea of using ragi flour instead. I felt this as a healthy replacement of maida.

It came out perfect and tasted delicious. The crunchiness of chopped raw onions gives an additional taste and texture. Now this recipe got included in my breakfast list.

Do check the links for other dosa recipes: Rava dosaAappam, Adai dosa.

ragi-dosa

 

Ingredients:

Rava / Semolina – 100 gms

Rice flour – 50 gms

Ragi flour – 50 gms

Onion – 1 (chopped)

Pepper cons – 6 to 7 nos (or) Crushed pepper – 1 tsp

Cumin seeds – 1 tsp

Ginger – 1 tsp (grated)

Green chilli – 1 no

Curry leaves – 1 sprig (finely chopped)

Coriander leaves – 1 tbsp (Finely chopped)

Salt – to taste

Water – 3 cups (approx)

Oil – as needed

Method:

  1. In a mixing bowl, add all the ingredients together except oil.
  2. Soak them for 1 1/2 to 2 hours. Now the batter is ready for making rava dosa. The batter should not be too thick like ordinary dosa batter. It must be watery.
  3. Heat the dosa pan and drizzle some oil in it.
  4. Everytime before pouring the batter to the pan, mix the batter well.
  5. Now pour the batter form outwards to inwards (reverse of making ordinary dosa). Fill in the gaps in the dosa pan with the batter.ragi-1
  6. Smear some oil in it.
  7. Cook onion ragi rava dosa in a medium high flame until golden brown and crispy.
  8. Healthy Onion Ragi Rava dosa is now ready to be served with hot sambar and coconut chutney.

Note:

  • I use hindalium dosa pan. Its little bit deeper at the center. So I pour the batter from outwards to inwards and later fill the gaps. By pouring batter in this way, creates holes in the dosa.
  • If using flat dosa pans or non-stck tawa, you can just tilt the dosa pan for spreading the batter all over the pan.
  • Since the batter is watery, we can’t spread it like ordinary dosa.
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